3581 1/4 teaspoon pepper
3087
8. Simmer, covered, 25 minutes.
1913 2 tablespoons parsley, minced
5437
4. Cook until liquid evaporates AND vegetables begin TO stick again, about 5 minutes.
4863 1 cup carrots (2 medium), chopped
9242 Directions:6104
7. Stir IN remaining broth, water, barley, salt AND pepper.
8174
2. Cook over high heat, stirring frequently until vegetables start TO brown AND stick.
9308 3 cups cooked (1 cup dry) large lima beans or 2 cans (15 oz. Each) butter beans, drained
8560 1/2 teaspoon salt
804
1. Place onion AND carrots IN a large dry saucepan.
4075
5. Add 1/2 cup broth AND continue cooking until liquid evaporates AND vegetables are soft AND golden brown.
6. Add meat AND cook until NO longer pink.
4262 1/4 cup dry pearl barley
8387
1 cup onion (1 medium), chopped
8667
9. Add beans AND parsley; cook 10 minutes or until barley is soft.
484
Ingredients :5036 1 lb. lean beef stew meat, cut IN 1/2 inch cubes
1379 4 cups water
7039
3. Add 1/2 cup broth; stir TO release brown bits.
57
Makes six servings.
6317 1 can (14.5 oz) beef broth
7533 Per serving: 252 calories; 3g fat; 40mg cholesterol; 9g fiber; 428mg sodium.
